Summer is rapidly coming to an end, isn’t it? I love the fact that fall will be here before I know it. I’ve already been dreaming of pretty orange mums, giant pumpkins, spiders and spooky webs at Halloween, pumpkin spice lattes, big chunky sweaters. You name it, I’ve got it already planned out for fall. However, I still have a ton of summer recipes backed up that I haven’t shared yet. I can’t let summer slip by without sharing these babies. And let the record show, I haven’t shared nearly as many lemonade recipes as last year and I am sad about that.
I’ve had this pasta salad from Ezra Poundcake on the back burner since Memorial Day. Long time, right? Our Memorial Day was incredibly low-key this year. Just a few hot dogs on the grill, some time relaxing outside and this pasta salad. It’s a great, classic style pasta salad. There are no real twists or unexpected ingredients. It’s one of those recipes that you should have in your back pocket at all times, for when the occasion arises. A tasty, flavorful pasta salad that will lull your party guests into quiet satisfaction.
- 2 cups milk
- 2 cups mayonnaise
- 1 Tbsp. brown sugar
- 1 pound elbow noodles
- ½ cup apple cider vinegar
- 1 large carrot, grated
- 1 celery rib, diced
- Start by making your dressing. Whisk together 1½ cups milk, 1 cup mayo, brown sugar and some salt and pepper. Put in the fridge.
- Boil your noodles in a pot until soft then drain. Return to pot. Add vinegar to pasta and toss until absorbed. Transfer to a bowl. Cool for ten minutes.
- Stir in the dressing until pasta is well coated. Cool.
- Add in remaining milk, carrot, celery and remaining mayo. Stir well to combine. Cover and refrigerate for at least 1 hour.